1. In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much. 2. Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover). 3. Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush. 4. Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture. 5. Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
